Egg drop bread

Tangzhong Ingredients

• 40 g bread flour
• 200 g water

Bread Ingredients

• 580 g bread flour
• 60 g sugar
• 12 g salt
• 10 g dry yeast
• 10 g dry milk
• 260 g milk
• 50 g egg
• 50 g butter
• Tangzhong, 50 g
• Room temperature unsalted butter, egg wash (1 egg yolk + milk)

Recipe for 1 Loaf (half batch)

• 290 g bread flour; 145 g bread flour, 145 g whole wheat
• 30 g sugar
• 6 g salt
• 5 g dry yeast
• 5 g dry milk
• 130 g milk
• 25 g egg
• 25 g room temp unsalted butter
• Tangzhong, 25 g

Steps

1. For the tangzhong, mix 40 g bread flour with 200 g water in a saute pan. Turn on medium heat and keep stirring until the mixture thickens to a paste.
2. Refrigerate for 6 hours. Bring out to room temperature 1 hour before use.
3. Add bread flour, sugar, salt, dry yeast, and powdered milk to a mixing bowl and mix gently with the dough hook attachment.
4. At low speed, mix in milk, egg, and tangzhong so that no flour is visible.
5. Add in room temperature unsalted butter and mix at low speed.
6. Slowly turn up the speed to high and mix until all the dough sticks together.
7. Fold the dough around and underneath itself, shaping a smooth ball. Place in a bowl, cover with plastic wrap, and let it rest for 40 minutes to an hour.
8. Test the dough by poking your finger into the middle. If the dough does not spring back, it is ready.
9. Divide the dough into 6 equal parts by weight. Fold each piece over itself, turn 90 degrees, slap it on the table, and fold it over itself again. Mold into a ball. Repeat with the rest of the dough. Cover and let it rest for 15 minutes.
10. Roll each ball of dough out flat. Fold the flattened dough into thirds. Turn 90 degrees and roll into a roll, pinching it together at the seam. Place 3 molded pieces of dough into a baking pan and let rest for 30 minutes to rise.
11. Brush with egg wash and bake in the oven, preheated to 355°F, for 25-30 minutes.

Video: https://www.youtube.com/watch?v=tc3coiL36Cg